Easy Braised Creasy Greens
This beloved southern dish is packed with the nutrients inherent in your upland cress! Serve with cornbread or corn muffins.
1-2 tablespoons olive oil, coconut oil or meat drippings (bacon, sausage, steak etc)
1 bunch fresh cress, about 4 cups, washed, de-spined and coarsely chopped. You can also sub kale, collards, mustard or turnip greens, or a mixture of winter greens.
1 clove garlic, chopped and/or 1 Tbs ginger, julienned
1/2 onion, diced
1/8 cup water or vegetable or chicken broth or stock
Sea salt and coarse grind pepper
Optional seasonings: add a shake of Sesame oil, apple cider vinegar, tamari, Braggs Liquid Aminos, Chinese 5 spice, or cayenne pepper
Optional toppings: toasted sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
Heat oil or drippings in a large skillet over medium-high heat and add greens and garlic/ginger and onion, stirring to coat with oil. Stir occasionally until greens are barely wilted and still have a green color, just a few minutes.
Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
Add seasonings and toppings as desired and serve.
Roasted Delicata Squash with Maple Glazed Onions
2- 3 medium Delicata squash, halved lengthwise, seeded, and cut into 1/4 in thick slices
2 medium red onions, halved lengthwise and cut into 1/2 in rings
5 garlic cloves, peeled and smashed
Red pepper flakes to taste
Extra virgin olive oil
2 Tbsp maple syrup
Arrange the racks in the upper and lower rungs of the over and preheat to 425 degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup and sprinkle generously with salt and pepper; toss to coat.
Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions halfway through cooking, until tender and browned, 25 - 30 minutes. Taste and season again with more salt and pepper as desired.
Rosemary Rubbed Pork Chop
2 tablespoons brown sugar
1 tablespoon chopped rosemary
1 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pork loin chops (about 3/4 pound each)
2 teaspoons olive oil
Combine the brown sugar, rosemary, salt, and pepper in a small bowl. Rub mixture all over chop(s). Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
If chop(s) has been refrigerated, remove them from refrigerator and let the chill dissipate for 10 to 15 minutes.
Warm a grill pan or skillet over medium-high heat. Add the oil and swirl to coat the pan. Lay the pork chops in the pan to cook. Cook for 6 minutes, then flip the pork chop. Cook for 6 more minutes and then begin checking for doneness. The pork chop is done when the interior registers at least 145°F with an instant-read thermometer. A 1-inch thick chop will be done (medium-rare) in about 12 minutes total; cook an extra minute or two per side if you prefer your chops more well-done. Bone-in chops will also take a few extra minutes to cook.
Place the pork chops on a plate and pour the pan juices over the top. Tent loosely with foil, and let rest a few minutes before serving.
?Curried Zucchini & Couscous
This quick, easy side dish is a great accompaniment to grilled meats. For a little sweetness throw in a handful of raisins with the carrots. From Eating Well, August 2013.
2 tbsp extra virgin olive oil
2 medium zucchini, diced
1/4 cup finely chopped onion
1 cup water
1 tbsp lime juice
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup whole-wheat couscous
1 cup grated carrot
1/4 cup slivered almonds, toasted
Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.